No exploration of Turkish food would feel complete without baklava.
Layers of incredibly thin pastry, butter and nuts are baked until golden before being soaked in sweet syrup. The result should be crisp, flaky, nutty and sweet rather than simply soggy. Pistachio baklava is particularly associated with Gaziantep, a Turkish city internationally celebrated for its culinary traditions.
Ingredients
- 1 packet filo pastry
- 250g unsalted butter, melted
- 300g finely chopped unsalted pistachios
For the syrup
- 300g sugar
- 250ml water
- 1 tbsp lemon juice
How to Make Baklava
- First prepare the syrup by simmering the sugar and water for approximately 10 minutes. Add the lemon juice and allow it to cool.
- Brush a baking tray with melted butter.
- Layer sheets of filo into the tray, brushing each layer lightly with butter.
- Add a generous layer of finely chopped pistachios before continuing with more buttered filo.
- Cut the assembled baklava into diamonds or squares before baking.
- Bake at around 180°C for 35–45 minutes, until crisp and deeply golden.
- Pour the cooled syrup over the hot baklava and leave it to absorb. Finish with finely ground pistachios.
The Hardest Part
Wait. Allowing baklava several hours to rest gives the syrup time to settle between its layers while the top remains deliciously crisp.
Serve a small piece alongside strong Turkish coffee or traditional Turkish tea.
